Tabbouleh
intro
Bright, herb-packed bulgur salad tossed with ripe summer vegetables, zesty lemon, and olive oil. A light, refreshing staple ideal for warm-weather outdoor meals.
Ingredients
Steps
Soak the bulgur wheat
Place ½ cup (85g) fine-grain bulgur wheat in a medium heatproof bowl. Pour 1 cup (240ml) of boiling (100°C/212°F) water over the bulgur, cover the bowl tightly with a plate, and let it rest for 15 minutes at room temperature until grains are tender and have absorbed all water. Fluff gently with a fork, then set aside to cool completely to room temperature (about 10 minutes) to prevent wilting herbs when mixed.
Finely chop fresh herbs
Wash 2 packed cups (60g) flat-leaf parsley and ¼ cup (10g) fresh mint leaves thoroughly in cold tap water, then spin completely dry in a salad spinner to remove all surface moisture (wet herbs create a soggy final salad). Use a sharp chef’s knife to finely chop the leaves, discarding all tough, woody stems, and transfer chopped herbs to a large mixing bowl.
Prep and dice vegetables
Halve 2 medium (200g) Roma tomatoes, scoop out the seedy, juicy pulp with a small spoon to avoid excess moisture, then cut into uniform ¼-inch (0.6cm) dice. Seed 1 small (120g) Persian cucumber, cut into matching ¼-inch dice, and thinly slice 3 stalks (30g) of green onions (using white and light green parts only). Add all prepped vegetables to the large bowl with the chopped herbs.
Whisk lemon olive oil dressing
In a small glass bowl or lidded jar, combine 3 tablespoons (45ml) fresh-squeezed lemon juice, 3 tablespoons (45ml) extra-virgin olive oil, and ½ teaspoon fine sea salt. Whisk continuously or seal the jar and shake vigorously for 30 seconds until the dressing is fully emulsified, slightly cloudy, and has no visible separated oil floating on the surface.
Toss all ingredients together
Add the fully cooled, fluffed bulgur to the large bowl of herbs and vegetables. Pour the emulsified dressing evenly over the top, then toss gently with a flexible silicone spatula for 1 minute until every ingredient is lightly and evenly coated, taking care not to mash the soft diced tomato pieces.
Chill to meld flavors
Cover the mixing bowl tightly with plastic wrap and refrigerate for 20 minutes at 4°C (39°F) to allow the flavors to meld. Before serving, give the tabbouleh a light final toss, and taste to add extra salt or lemon juice if desired for brightness.
Tips
2.Use fine-grain bulgur for authentic texture; coarse bulgur requires longer soaking and creates a chewier, grain-heavy salad that strays from the traditional, herb-forward tabbouleh profile.
3.Tabbouleh can be made up to 12 hours ahead and stored in an airtight container in the fridge, but avoid making it more than 24 hours in advance as the fresh herbs will wilt and lose their bright, fresh flavor.
OMG this tabbouleh was SUCH a hit at our neighborhood potluck last weekend! I was worried the bulgur would be too chewy but following the 35 minute timeline made it perfectly tender, and the fresh parsley and mint tasted like summer in a bowl. Everyone asked for the recipe, even the guy who swears he hates all salad! 10/10 will be making this for every cookout from now on.
Super easy recipe, perfect for my weekly meal prep! I made a big batch on Sunday and it held up great in the fridge for 4 days, no soggy greens at all. Only swap I did was add a little extra lemon juice because I’m obsessed with that zing. Would this work with quinoa instead of bulgur for a gluten free version?
Made this for our family taco night (yes, we do random side dishes, no judgment!) and my two picky kids ate SECONDS. I was shocked, they usually push any green food off their plates. The only thing I didn’t have was fresh mint, so I skipped it—still came out SO good. Game changer for quick weeknight sides!
Took this on a day hike last weekend and it was the perfect light, refreshing lunch after 5 miles on the trail. No heavy mayo that goes bad in the heat, just bright, fresh flavors that perked me right up. Packed it in a sealed container with some pita chips on the side and it couldn’t have been better. Easy to make, easy to pack, zero complaints.
I’m a total beginner in the kitchen and was so nervous to make something that sounded “fancy” but this was actually so easy! The steps were super straightforward, no weird ingredients I had to hunt down at a specialty store. Mine came out a little more parsley-heavy than the photos but I didn’t even mind, it was delicious.
Wait, I’ve been making tabbouleh wrong for YEARS? I always used way too much bulgur and it turned into a mushy grain salad. This ratio of tons of fresh herbs to a smaller amount of bulgur is exactly what I was missing. My Lebanese coworker tried a bite and said it tasted just like her teta’s! High praise.
Made this for a date night Mediterranean spread with hummus, baba ganoush, and grilled chicken, and my date said it was better than the tabbouleh at our favorite local spot! Total win. I chopped all the herbs by hand like the recipe said instead of using a food processor, and the texture was perfect—no mushy herb paste. Will definitely be making this again soon.
Finally a tabbouleh recipe that doesn’t skimp on flavor! I used fine bulgur that I had in my pantry and it soaked up the lemon and olive oil dressing so nicely. I added a handful of extra diced cucumber because I love that crunch, it was chef’s kiss. How long does this stay good in the fridge, exactly?
This is my new go-to side for summer barbecues! It’s light, doesn’t weigh you down like potato salad or macaroni salad, and it comes together so fast even on nights I get home from work late. I will say, I forgot to seed the tomatoes the first time I made it and it got a little watery by the next day, so pro tip for other new cooks: seed those tomatoes!